A Ritz Carlton chef’s story about organic inspiration and caring for those we love
At LoveSelf we adore decadent wellness and know that healthy doesn’t have to be about sacrifice. Because our love journey is all about following your dreams and sharing the healing joy of food, we asked ourselves what would be the most amazing way to capture the essence of such earth inspired abundance?! Welcome to the stunning farm to table restaurant at the Ritz Carlton Cast and Plow in Marina Del Ray, California. Follow along on this journey and you will forever know that organic vegetables are indeed our planet’s royalty.
The talented Cast and Plow team is led by Chef Umit Kaygusuz. Like all natural leaders Umit knows achievement takes collaboration and he is only as successful as those around him. Chef Umit found his early love for cooking watching his professionally trained grandmother create wonderful pastries. I asked him when he knew he wanted to be a chef. He said “always”. Because we sometimes forget the calling of our own heart, he talked himself into architecture school, only to be continually reminded of his love for cooking. To pursue his passion, he began taking evening classes at a local culinary school while in college. Years later, he has worked across the world. Most recently in Dubai before coming to California. He speaks of boutique farmers and the importance of knowing where our food comes from. You can see the gentle strength in his intelligent face. Umit shares so much of the LoveSelf philosophy when he tells me about the importance of “living in the moment and enjoying life itself”. He also reminds me to mention to those aspiring chefs that success isn’t just about culinary talent alone. You must also understand business in order to fully succeed as an empowered executive. His advice? Learn everyday.
Photo Credit: Ritz Carlton Marina Del Ray
Umit’s eyes speak the truth when he talks about genuinely caring for his team. Speaking of generosity, a man not to covet the spotlight, Umit highlighted his Chef Tournant, Brandon Duley, as LoveSelf’s inspiring person.
Chef Brandon Duley is young, kind, talented, and has a heart of gold. Chef Duley and I went to the farmer’s market together to choose the ingredients for our tasting. I knew I was to be the blessed recipient of a seven-course dinner. Little did I know how lucky I was to become.
As many teenage boys, Brandon had a rebellious streak. His passion was often misguided until one day, quite by accident, he found himself in culinary school and discovered a fuel for his fire that is now an inferno of talent and joy. Chef Brandon (Duley as he prefers to be called) tells me that he attended culinary school because in his youthful exuberance he decided to follow his then girlfriend. He describes what he calls his “whim”. Only after graduating did he discover that he had fallen into his life’s calling. During his first job he realized how little he knew and how much his competitive spirit didn’t like such lack. So he set out to learn and be the best at what he could do. Duley tells me about becoming obsessed with technique. About his growth curve and falling in with the idea of “healthy and positive”. He describes falling in love with local, and “standing up for what is good”. His eyes reflect the heart of his passion and enthusiasm.
Chef Duley then tells me something that raises him from a talented chef to a true inspiration. With emotion that brought tears to my eyes, Brandon tells me of his love for his mom. Brandon’s mom has ALS and he takes care of her. He describes with the most sincerest love that inspires hope in all of us, stating she is “the most amazing person in the world” and how he is “so proud” to take care of her. Not for one moment, does he feel any sense of burden, only the purest of desire to pay it forward. “She was always there for me. She taught me to be a good guy.”
As a person destined for only the best, he has become an integral part of the Ritz Carlton team. Starting on nights, he has worked different shifts and stations, constantly being promoted. Duley’s leaders believe in his talent and have supported his staging -pronounced stahg-ing- at restaurants across the country to gain valuable experience. (For those that haven’t heard the term- a chef will stage as either part of an interview selection process or in Duley’s case as a volunteer to continue to refine his skills).
Walking the market together, Brandon would tell me about the importance of organic strawberries, asking, teaching, and telling along the way. “These strawberries are grown in Oxnard. They are small, sweet, and amazing”. Or “I love arugula” and proceed to describe the subtle nuances of different arugula varieties. He picked up a potato and said with full sincerity, “this potato will change your life”! At one point he hurried over to an organic farm stand and asked, “Do you like peas? You have to try these!! If people only knew what they were actually like.” And “Oh these guys are great,” when picking up a leek. I laughed when halfway through our shopping excursion, he said, “this is where I get excited!” Wow, you mean this isn’t excitement yet? On and on we went to the point that I wanted everyone to have the opportunity to feel the earth enthusiasm this man brings to his work and the art of food. His passion was justified on all levels. The peas tasted like sunshine nirvana and everything we had the opportunity to sample had little resemblance to their grocery store cousins. You can taste mama earth joy in each bite.
A believer in practicing what he preaches, Chef Duley knows the importance of supporting small farmers, of non-GMO, and knowing where your food comes from. He is also part of the energy conservation group at the Ritz Carlton, pays attention to always doing the right thing, is dedicated to green practices, and has even started his own garden on the property.
Recall that dinner I teased you about? Are you thinking can such a great guy also rock the kitchen to the point of amazement? Oh yes! Let me tell you something about amazing! Everything we ate was purchased at the market that day. I asked Duley what he was going to make. His response was to tell me that he would let the produce inspire him. “I will figure out what I want to do when I get in the kitchen”. And figure it out he did.
Imagine you return from the farmer’s market. You arrive in your kitchen and set on the counter the following items: avocados, snap peas, radish and broccoli sprouts, pink and purple potatoes, oranges, tangerines, grapefruit, spinach, sorrel, mushrooms, sunchokes, a handmade blueberry cacao bar, leeks, and arugula. What would you create?
Beginning with the avocados. Duley created an avocado mousse. It was the perfect blend of citrus and salt. Huge bonus! He gave us the recipe so you can create such joy for your guests.
My second course was a sprouted pea emulsion. As Duley calls it sprouts upon sprouts upon sprouts. The snap peas came from our new organic farmer friend Mike at the market. Light, spring-like, and colorful. With the addition of lemon zest and purple sprouted broccoli the dish was beautiful and incredibly creative.
The third course was magical. It is my wish that all of you can taste food so amazing that your eyes roll and nothing seems the same ever again. The source of such alchemy? Leeks! Duley took a seemingly ordinary leek and created a confit with sorrel pesto, toasted flax, and our market micro spinach. I was raving to the server about the dish of tender joy. Her response “Yes. Awesome! We know we are lucky to have him.”
And the love continued. Next I was presented with diver scallops served with a thyme, bay, cream, and shallot mushroom puree, dense and meaty dried wild and hedgehog mushrooms. Divine.
Are you swooning yet? Recall those pink and purple potatoes? Well! They really are pink. Bright pink and a stunning shade of purple. Chef Duley created a duck confit two ways. Soft and crispy with potato chips made from our market finds, sunchokes pureed and crispy. Stunning and rich with just a touch of fresh thyme.
Most chefs stop when it comes to dessert. Not Duley! He took the raw cacao bars we purchased at the market and created a chocolate deconstructed fantasy. Complete with mascarpone, lavender, dried blueberries, pistachio flour, dates that were like soft caramel, and a wildflower honey. I was stunned and speechless with delirious happiness.
Lastly, we ended with a citrus sunset. Meyer lemon panna cotta, surrounded by blood oranges, tangerines, and tangelos. I smile recalling the brightness and perfect finish.
This is where I must tell you that everything in that stunning meal was not only brilliantly delectable; it was all inspiration for your body. Food is decadent wellness and healthy never has to be about sacrifice. The seven courses created by Chef Brandon Duley are a stunning illustration that the abundance of the earth can make your tongue dance and your body sing with joy.
Duley and I wrapped up our evening speaking of authenticity. His desire is to be known as the chef that inspires joy. Brandon- You inspire joy everyday. As your executive chef told me, “I am happy.” Yes, me too!
In addition to the avocado mousse, chef also created a chocolate avocado pudding recipe for us. Enjoy!
